Hangry Pants, it doesn’t stay fresh for a week because it doesn’t have enough fat or any other preservative to keep it that way. I’ve found 3 days to be the limit before it is too stale or starts to mold. Eat from the loaf for 2 days, then slice, wrap, and freeze the rest to toast when you want it. Tastes great toasted for sandwiches or other purposes! This is my go-to recipe because of the whole wheat and flax, and the loaves I’m baking are white whole wheat flour with nearly double the rising time for the second and third rises–The loaves are huge! Thanks, Victoria!

I am going to try your loaf recipe and will let you know how it turns out. I suggest you add a button for “printer-friendly.”
Next I will check out your crock-pot recipes since my wife just gave me a new one this Christmas.
I wish you luck in developing your website!
Patrick

I searched everywhere for a recipe that was whole wheat with flax & found this one. I’m so excited because there is not alot of other ingredients. This is the 1st time I am ever making bread, my mom thinks I’m nuts for not trying an easy white flour one first. I want something healthy and I miss home made bread, yum. I made this and I am waiting for it to rise the 1st time now. The only additions I made to the ingredients are I added
1 tablespoon splenda
1/4 teaspoon cinnamon and
1/4 teaspoon vanilla (I like my bread really sweet) We’ll see how it turns out. If it’s growse I’ll stick to your ingredients only and make it again. I don’t have a bread machine so I am making this from scratch as well. At least I have been taught how to knead bread. Most people my age don’t know how to at all with all the bread machines out there!!! lol! To be continued ….

Hi
I am just making ur given recipe..n really excited..
However.. It’s past one hour dt I hv kept the dough to rise.. But it’s not rising as it should be.
Is it supposed to be like this? It hasn’t even touched over half of the tin yet..
PLz help.. So that I can follow it for future use..
The only alteration I did is that I added one cup bran instead of half.. N added 2 1/2 cup flour instead of three..
N I didn’t use wheat gluten..
Waiting for ur reply..

This bread turned out great! I used a little more than 1 cup flax seeds for a nuttier taste, omitted the salt, and used honey in place of sugar. Thank you for the recipe! My husband and I used this bread for sandwiches and dipping into soup. YUM.

I just made my second batch 🙂 One loaf to eat, one to freeze. This is my new favorite–Only one tablespoon of fat per loaf, half a tablespoon of sugar and salt each per loaf, and all whole-wheaty and flaxy. Great for toast under eggs or for peanut butter and apple sandwiches that will keep you full for a looooong time! Reminds me of the dense ‘brown bread’ I ate in Ireland. Thanks, Victoria!

This is my go-to recipe when I have the time to make it! I slice it, freeze it, and toast it by the slice when I want it. It falls apart a little easier that way, in a delicious crumble-in-your-mouth way, but still holds together enough for a sandwich. Awesome buttered as toast, with eggs, with soup, with veggies and cheddar in the toaster as a melt, as an open-top peanut butter and apple sandwich…And the flax/whole wheat combo is awesome for all the benefits of fiber! I’m not usually a bread maker because of the time and because I hate kneading, but with a mixer this is not hard at all. Thanks Victoria!

Repeat poster. . . I made your loaf at Christmas three years ago and just made it again. It turned out very well both times. I think I will dial back the flax seed a notch next time and substitute some cracked wheat or even oats to take a bit of a bitter flax edge off.

Welcome!

I'm Victoria, a twenty-five year old registered nurse living in Seattle with my husband and two dogs. Why The Idle Loaf? My husband came up with the name, which according to him, implies that baking is my hobby, but also that I'm kind of lazy. Guilty on both accounts.

Contact!

Contact me with questions, comments or suggestions at theidleloaf@gmail.com